Cilantro. An herb people are rarely ambivalent about. I happen to love it. Being a Californian, I suppose I have a natural predilection for it. This is an adaptation of the sauce for Fish Tacos.
2 bunches of washed cilantro (around 1 1/2 – 2 cups). Twist off stems from bunches where leaves stop growing.
3/4 c. mayonnaise (Vegenaise and Spectrum offer vegan varieties that are GFCFSF)
3 T white wine vinegar
1 T water (may need more if viniagrette is too thin)
1 tsp. lime juice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika (omit for nightshade allergies)
1/2 tsp. cumin powder
- In mini processor, add all ingredients and process for 20–30 seconds until smooth. Serve over greens.